Reviewed: Mar. 22, 2012

Wow! Super yummy! I don't like my chili super spicy, so I left out the jalapenos, red pepper flakes, and hot sauce. I used one can of spicy chili beans and cajun worcestshire sauce and it was fantastic!!! It was my first time making chili and a great success. Thanks :)

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Reviewer:

reffnerd

Cooking Level: Intermediate

Reviewed: Feb. 21, 2012

Awesome recipe. I did cut back a bit on the spices, however next time I probably won't. It all simmers together and really just adds flavor as opposed to heat. It was so good and a nice change from our normal beer chili recipe.

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Reviewer:

JTSaunders

Reviewed: Feb. 1, 2012

A little dark for my preferences, but tastes pretty good. I cut down on the spiciness some and kind of wish I hadn't. Next time I will go with the full recipe.

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Reviewer:

morpheus647

Reviewed: Jan. 4, 2012

This is excellant !!!!! I maade it just as it is written and it turned out very flavorful. Definetly let it sit atleast overnight for the flavors to marry, because it is much better after it sits. Gave some to my brother and nephew and they both enjoyed it also. This is now my goto chili recipe

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Reviewer:

Bennie

Reviewed: Dec. 17, 2011

This chili was great, made 4 servings (so I cut the recipe in half). A bit sharp from the tomatoes so I added 1/4 cup brown sugar, 1/4 cup soy sauce, and 1 tablespoon of cumin. Rounded the flavored out perfectly! Also, I omitted the jalapeños. I'll definitely make this chili again. Thanks!

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Reviewer:

Vandey01

Reviewed: Oct. 31, 2011

This is THE BEST chili recipe I've ever made. It has amazing flavor and a good amount of spice. not so much as to overpower the flavor. I used all the suggested red pepper flakes, chili powder, 1 habenero, and 2 jalepenos) The only thing it was missing is texture. Next time I'm going to use some chunky steak :] I also used miller lite and tapatio. excellent taste and overall amaaazing chili

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Reviewer:

panda

Reviewed: Oct. 6, 2011

There's no shortage of spicy heat in this chili, that's for sure. What I did find lacking was some depth of flavor from non-spicy chili components -- garlic, cumin, oregano. Also without any tomato paste, this was a thin chili, so it really did benefit from the long simmer time. My crew did not (or could not) wait the two days to dive into this chili, but I was able to freeze some to enjoy at a later date (in "Chili Cheese Dip I" recipe by Jessica Jones -- which was super good).

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Reviewer:

Nicolette

Reviewed: Sep. 30, 2011

I had high hopes for this chili ... it was good but not great. It was thin and way too "tomatoey". I added an extra 1/4 cup of chili powder and an extra can of beans (since it was so thin) but it still didn't have the flavor we were looking for. I didn't add the red peppers (it would have made it "hot" but not more flavorful). I'll go back to my old standby.

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Reviewer:

GramCracker

Cooking Level: Expert

Living In: Damascus, Oregon, USA

Reviewed: Sep. 24, 2011

Really yummy. Was even better the next day. The whole family loved it, even my chef husband.

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Reviewer:

Tessa

Reviewed: Aug. 29, 2011

Just finished making this and OMG it is like torture having to wait the 2 days. I tasted it and it is absolutely delicious and smells sooo good. It is going to be hard to wait to eat it but I will manage. I did everything as written but added about 2.5 minced garlic cloves. Thanks for a great recipe!

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4 users found this review helpful